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Asparagus Roll-Ups

2 tablespoons whipped cream cheese
2 tablespoons mayonnaise
2 tablespoons dill weed
1 1/2 teaspoons chopped sweet onions
1 (8-ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 to 2 slices prosciutto
1 can Green Giant asparagus spears
3/4 cup shredded sharp Cheddar cheese
1 egg white
1 tablespoon water
1/2 to 1 teaspoon dill seed

Heat oven to 375 degrees.

Using a fork, beat the cream cheese, mayonnaise and dill weed together in a small bowl until smooth. Add onion and mix thoroughly.

Drain the asparagus spears in colander. Select eight of the narrowest spears and cut each in half crosswise. Tear the prosciutto in half and then into 1-inch-wide strips.

Separate dough into eight triangles and place on a large, ungreased cookie sheet. Spread the cream cheese mixture evenly onto each of the 8 triangles. Place a piece of proscuitto at the wide end of each crescent. Place one or two of the cut asparagus spears on top of the proscuitto. Sprinkle Cheddar, distributing evenly over each crescent. Carefully, roll up the spears and proscuitto into crescent, beginning at the wide end.

In a small bowl, beat egg white and water. Brush onto the asparagus roll-ups. Sprinkle with dill seed. Bake at 375 degrees for 12 to 14 minutes or until golden brown. Cheese will be bubbling hot. Remove from oven. Allow crescents to sit for one minute before removing to the serving platter. Serve warm. Serves 8.

Emily Welsh, Erie

Thursday, February 21, 2002

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